2003
DOI: 10.1128/aem.69.6.3137-3143.2003
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Identification ofListeria monocytogenesGenes Involved in Salt and Alkaline-pH Tolerance

Abstract: The capacity of Listeria monocytogenes to tolerate salt and alkaline stresses is of particular importance, as this pathogen is often exposed to such environments during food processing and food preservation. We screened a library of Tn917-lacZ insertional mutants in order to identify genes involved in salt and/or alkaline tolerance. We isolated six mutants sensitive to salt stress and 12 mutants sensitive to salt and alkaline stresses. The position of the insertion of the transposon was located in 15 of these … Show more

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Cited by 39 publications
(21 citation statements)
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“…An increased sensitivity of one of the mutants to alkali was attributed to disruption of the lmo668 gene; the sequence showed similarity to the yadH gene present in some gram-negative bacteria. The function of these genes is not well characterized, but it is thought that they code for membrane permeases that aid in maintaining the pH homeostasis of the cells by active transport of sodium or hydrogen ions across the membrane (9).…”
Section: Resultsmentioning
confidence: 99%
“…An increased sensitivity of one of the mutants to alkali was attributed to disruption of the lmo668 gene; the sequence showed similarity to the yadH gene present in some gram-negative bacteria. The function of these genes is not well characterized, but it is thought that they code for membrane permeases that aid in maintaining the pH homeostasis of the cells by active transport of sodium or hydrogen ions across the membrane (9).…”
Section: Resultsmentioning
confidence: 99%
“…Gene LEPBIa2665 has close orthologues in the ART ABC2 family, which is involved in cell regulatory processes and antibiotic resistance (34). The YbiT orthologue (YkpA) contributes to resistance to alkaline and osmotic stress in Listeria monocytogenes (49). In E. coli, its orthologue (Uup) assists DNA polymerase to correctly replicate areas between direct repeats, and its deletion reduces bacterial fitness (50,51).…”
Section: Discussionmentioning
confidence: 99%
“…Es un microorganismo Gram-positivo, móvil, no esporulado y aneróbico facultativo, puede sobrevivir con baja actividad de agua (aw), a altas concentraciones de sal y multiplicarse en temperaturas de -1 a 45 °C y a pH entre 4,3 y 9,6 ± 0.2 (Todd & Notermans 2011). Adicionalmente tiene la habilidad de producir biofilms para adherirse a diferentes superficies, como el vidrio, el caucho y el acero inoxidable (Kalmokoff et al 2001, Hassan et al 2004, de tal manera que logra pasar todas la barreras diseñadas contra los patógenos en alimentos (Lou et al 1999, Gardan et al 2003. Por otra parte este microorganismo también presenta resistencia intrínseca a varios antimicrobianos; lo que hace más complejo el tratamiento de los pacientes con listeriosis (Ruiz-Bolivar et al 2008, Ruiz-Bolivar et al 2011b).…”
Section: Introductionunclassified